Round 2 Recipe: Scalloped Potatoes

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OMG!!!!!!!! LUV THIS RECIPE! We hada last min gust an i wanted to make a comfort dish....My husband made it an it turned out great! =D xoxo

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Not very figure friendly but I substituted heavy cream for the milk and added minced garlic. My family loved it.

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I am a good cook and followed the recipe and it turned out like crap. I added onions, that I softened earlier and used Comte cheese instead. This certainly improved the flavor but the sauce, WHAT?

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Watery with the flavor of cardboard.

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This is a simple and very good dish. Actually, I sliced and boiled the potatoes, then poured the sauce over it and browned the cheese for only ten minutes just before serving. It works. I like this dish!

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I have tried many scalloped potatoes recipes and have had success with most but this is the easiest scalloped potatoes recipe. My husband even had 2nd helpings and even my critical mother-in-law liked it.

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I saw this recipe a few days ago and decided to try it since I love potatoes. After reading the other reviews, I decided to make a few changes so it wouldn't come out watery. The first change that I made was that when melted the 2 tbs of butter, I added some salt, black pepper, red pepper flakes, and 1 sliced onion and 2 minced cloves of garlic which I cooked until they were caramelized. After that cooked up, I then added 2 tbs of flour to form a rue. To that I added whisked in 1 cup of milk and once the rue and milk combined I added some cheese so that it could melt into the sauce. I also added some herbs to the sauce before I poured it over my potatoes. I topped it off with cheese like the recipe said and when it finished cooking, the top crust came out a perfect golden color and the sauce had the perfect consistency.

Overall, I love Sandra Lee's recipe idea about how to stretch food, however, I will say that her recipe couldn't feed four people--if you ask me, three potatoes make enough of this recipe to feed two people, so if you were making it for four, you might want to try using six potatoes and adjusting the recipe for the sauce accordingly.

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I just made this recipe and like a previous reviewer commented it was watery. I was hoping for creamy scalloped potatoes, but no such luck. It may have been because I used light butter. The milk just kind of clumped together. It also took way longer that 30 minutes. I even popped it in the microwave for five minutes to try to soften the potatoes. I ended up having to cook it for at least 45 minutes. Might try again with regular butter, but not sure it will be worth the time. I'll just make a roux next time. A picture would be nice to see what it's supposed to look like.

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I caught the episode almost by accident. Ironically I was about to go online for a recipe just like this. To those that complained about it, apparently you're not well versed in the kitchen. It's a basic idea, open to plenty of changes as some posters noted. I didn't copy the recipe, it was too simple. I noticed the extra liquid. I turned the oven to 375 for a bit. But I also used 10 potatoes. It needed some zip. Only had shredded cheese on hand. Next time I'll use colby/jack for more flavor. It sure beats all the crap the pre-made version are loaded with. If nothing else, thanks Sandra for making the recipe simple to replicate. Just like almost all recipes on Food Network, this one's got ample room to make it your own.

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This recipe showed me it is easy and fast to make something like this rather than the fake potatoes out of the box. I used swiss on top which I thought was delicious. It is not clear on how many potatoes to use so I just filled the pie plate with layers of potato slices and doubled the recipe for mild/butter sauce. I thought the milk was a little too runny so I think I will try heavy cream or even sour cream next time. My husband is French & thinks sour cream will do the trick!